Put chicken in the baking sheet (or in a large plastic baggie) and toss with olive oil, garlic, lemon, and some salt and pepper. If you like, cover and set aside for an hour or so to develop flavor (optional). 3. Broil the chicken very quickly, turning once, cooking no more than 3-5 minutes on each side. To check for doneness, use a thin blade knife and cut through the center — should be white or slightly pink. Serve immediately or let cool and refrigerate for later.
When ready to make salad, slice chicken into thin strips against the grain.
Whisk all vinaigrette ingredients together to make the dressing.
Toss spinach, roasted red peppers, artichokes, olives, tomatoes, chicken, and the dressing together and serve!